Across the Fence Slow Cooker Recipes April 2012 Carolyn Peake's Recipes Barbecued Meatballs Meatballs: ¾ lb. ground beef ¾ cup bread crumbs 1½ Tbsp. minced onion ½ tsp. horseradish Sauce: ¾ cup ketchup ½ cup water ¼ cup cider vinegar 2 Tbsp. brown sugar 1 Tbsp. minced onion 3 drops Tabasco sauce 2 eggs, beaten ½ tsp. pepper Butter 2 tsp. horseradish 1 tsp. dry mustard 3 drops Tabasco sauce Dash pepper Combine all meatball ingredients except butter. Shape into ¾-inch balls (about 60). Melt butter in frying pan and brown the meatballs in it. Place in slow cooker. Combine all the sauce ingredients and pour over the meatballs. Cover and cook on low for 5 hours. Yield: about 60 small meatballs. Note: Store bought meatballs can be used. Cherry Delight 1 can (21 oz.) cherry pie filling 1 pkg. yellow cake mix ½ cup butter, melted ⅓ cup chopped nuts (optional) Pour pie filling into greased slow cooker. Mix together dry cake mix and butter until crumbly. Sprinkle over the pie filling, then sprinkle with the nuts. Cover and cook on low for 4 hours or High for 2 hours. Allow to cool then serve with favorite topping; ice cream, whipped cream, etc. Yield: 10 to 12 servings. Broccoli Cheese Casserole 1 pkg. (10 oz.) frozen chopped broccoli, thawed 1 cup cooked rice ¼ cup chopped celery 1 can (10¾ oz.) cream of chicken soup 1 jar (4 oz.) cheese sauce 1 can (4 oz.) mushrooms (optional) ⅛ tsp. garlic powder ⅛ tsp. pepper Combine all ingredients in slow cooker and cook on low for 1½ hours until heated through. Yield: 8 to 10 servings. Across the Fence Recipes Page 1 of 6
Healthy Whole Wheat Bread 2 cups warm milk (can use reconstituted powdered milk) 2 Tbsp. vegetable oil ¼ cup honey or brown sugar ¾ tsp. salt 1 pkg. dry yeast 2 ½ cups whole wheat flour 1¼ cups white flour Mix together milk, oil, honey, salt, yeast, and half the flour in a large bowl. Beat with mixer for 2 minutes. Add remaining flour and mix well, batter will be thin. Place in a well-greased bread or cake pan that will fit in your slow cooker. Cover with greased tin foil and let stand for 5 minutes. Place in slow cooker. Cover cooker and bake on high 2½ to 3 hours. Remove pan and uncover, then let stand for 5 minutes. Serve warm. Yield: 1 loaf, 8 servings. Beef and Lentils 1 medium onion 3 whole cloves 5 cups water or beef broth 1 lb. lentils 1 bay leaf 1 lb. ground beef, browned and drained ½ cup ketchup ¼ cup molasses 2 Tbsp. brown sugar 1 tsp. dry mustard ¼ tsp. Worcestershire sauce 1 onion, finely chopped Stick the cloves into the whole onion and set aside. In large saucepan, combine water, lentils, bay leaf and whole onion with cloves and simmer for 30 minutes. While this is cooking, combine remaining ingredients in slow cooker. Stir in simmered ingredients from saucepan, adding more liquid if mixture seems dry. Cover and cook on low for 6 to 8 hours (checking to see if the lentils are tender). Yield: 12 servings. Note: This freezes well. Lyn Jarvis' Recipes Hash Brown Egg Bake 1 pkg. (32 oz.) frozen shredded hash brown potatoes 1 lb. bacon strips, cooked and crumbled 1 medium onion, chopped 1 medium green pepper, chopped 1½ cups (6 oz.) shredded cheddar cheese 12 eggs 1 cup milk ½ tsp. salt ½ tsp. pepper Layer a third of the potatoes, bacon, onion, green pepper, and cheese in a 5-qt. slow cooker coated with cooking spray. Repeat layers twice. In a large bowl, whisk the eggs, milk, salt, and pepper; pour over top. Cover and cook on high for 30 minutes. Reduce heat to low; cook for 3½ to 4 hours or until a thermometer reads 160 F. Yield: 10 servings. Note: Recipe can be halved. Corn Spoon Bread 1 pkg. (8 oz.) cream cheese, softened ⅓ cup sugar 1 cup milk ½ cup egg substitute 2 Tbsp. butter, melted 1 tsp. salt ¼ tsp. ground nutmeg Dash pepper 2⅓ cups frozen corn, thawed 1 can (14¾ oz.) cream-style corn 1 pkg. (8½ oz.) corn bread/muffin mix Across the Fence Recipes Page 2 of 6
In a large mixing bowl, beat cream cheese and sugar until smooth. Gradually beat in milk. Beat in the egg substitute, butter, salt, nutmeg and pepper until blended. Stir in corn and cream-style corn. Stir in corn bread mix just until moistened. Pour into a greased 3-qt. slow cooker. Cover and cook on high for 3 to 4 hours or until center is almost set. Yield: 8 servings. Slow-Cooked Meat Loaf for Two 1 can (10¾ oz.) condensed cream of celery soup, undiluted 1¼ cups water 1 egg ¼ cup dry bread crumbs 2 Tbsp. grated Parmesan cheese 1½ tsp. dried parsley flakes ½ tsp. garlic powder ¼ tsp. onion powder ⅛ tsp. salt, optional ⅛ tsp. pepper ½ lb. lean ground beef Hot mashed or scalloped potatoes, optional In a small bowl, combine soup and water until blended. Pour half into a 1½-qt. slow cooker. Cover and refrigerate remaining soup mixture. In a bowl, combine the egg, bread crumbs, Parmesan cheese, parsley, garlic powder, onion powder, salt if desired, and pepper. Crumble beef over mixture and mix well. Shape into a loaf; place in slow cooker. Cover and cook on low for 5 hours or until a meat thermometer reads 160 F. For gravy, place reserved soup mixture in a small saucepan; cook over low heat until heated through. Serve with meat loaf and mashed or scallped potatoes if desired. Yield: 2 servings. Crock Pot Tuna Casserole 2 cans (12 oz.) canned tuna, drained and flaked 3 cups diced celery 3 cups crushed potato chips, divided 6 hard-boiled eggs, chopped 1 can (10 ¾ oz.) condensed cream of mushroom soup, undiluted 1 can (10 ¾ oz.) condensed cream of celery soup, undiluted 1 cup mayonnaise ½ tsp. onion powder ½ tsp. garlic powder 1 tsp. pepper Combine all ingredients, except 1½ cup potato chips, in slow cooker and stir well. Top mixture with remaining 1½ cup potato chips. Cover and cook on low 5 to 8 hours. Yield: 6 servings. Note: Recipe can be halved. Slow-Cooker Scalloped Potatoes 1 cup sour cream 1 can (10¾ oz.) condensed cream of potato soup 1 Tbsp. Worcestershire sauce 2 lb. small red potatoes (about 6), very thinly sliced 1½ cups shredded cheddar cheese ½ tsp. paprika 3 Tbsp. chopped fresh chives Mix first 3 ingredients in large bowl. Add potatoes; toss to coat. Spoon ⅓ into slow cooker sprayed with cooking spray; top with ¾ cup cheese. Repeat layers; cover with remaining potato mixture. Cover with lid. Cook on high for 3½ to 4½ hours (or on low for 7 to 8 hours). Stir well; sprinkle with paprika and chives. Across the Fence Recipes Page 3 of 6
Creamy Ham Chowder 4 cups cubed peeled potatoes 2 Tbsp. chopped onion ½ cup butter ¾ cup all-purpose flour ¼ tsp. salt ¼ tsp. pepper pinch ground nutmeg 4 cups chicken broth 4 cups half-and-half cream 2 cups (16 oz.) shredded cheddar cheese 3 cups cubed fully cooked ham 1 pkg. (16 oz.) frozen broccoli cuts, thawed and drained Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10 to 15 minutes or until tender. Meanwhile, in a large saucepan, cook onion in butter over medium heat for 2 minutes. Stir in the flour, salt, pepper and nutmeg; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and cheese; transfer to a 5-qt. slow cooker. Drain potatoes; add to slow cooker. Stir in ham. Cover and cook on low for 3 hours. Stir in broccoli. Cover and cook 30 minutes longer or until heated through and vegetables are tender. Yield: 12 servings (about 3½-quarts). Note: Recipe can be halved. Fudgy Peanut Butter Cake ¾ cup sugar, divided ½ cup all-purpose flour ¾ tsp. baking powder ⅓ cup milk ¼ cup peanut butter 1 Tbsp. vegetable oil ½ tsp. vanilla 2 Tbsp. baking cocoa 1 cup boiling water Vanilla ice cream In a bowl, combine ¼ cup sugar, flour and baking powder. In another bowl, combine the milk, peanut butter, oil, and vanilla; stir into dry ingredients just until combined. Spread evenly into a 1½ qt. slow cooker coated with cooking spray. In a bowl, combine the cocoa and remaining sugar; stir in boiling water. Pour into slow cooker (do not stir). Cover and cook on high for 2½ to 3½ hours or until a toothpick inserted near the center of cake comes out clean. Serve warm with ice cream. Yield: 4 servings. Lemonade Chicken 6 boneless skinless chicken breast halves (4 oz. each) ¾ cup lemonade concentrate 3 Tbsp. ketchup 2 Tbsp. brown sugar 1 Tbsp. cider vinegar 2 Tbsp. cornstarch 2 Tbsp. cold water Place chicken in a 5-qt. slow cooker. Combine the lemonade, ketchup, brown sugar and vinegar; pour over chicken. Cover and cook on low for 2½ hours or until chicken juices run clear. Remove chicken and keep warm. For gravy, combine cornstarch and water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until thickened. Return chicken to the slow cooker; heat through. Yield: 6 servings. Across the Fence Recipes Page 4 of 6
Viewer's Recipes No Peek Beef Burgundy Karin Gottlieb, Stowe, Vt. 2 lb. beef stew meat ½ pkg. onion soup mix 1 cup burgundy cooking wine 1 can (10¾ oz.) mushroom soup 1 can (4 oz.) mushrooms, drained Oven: Combine, but don't stir. Cover tightly and bake 3 hours at 300 F. Crock pot: Put ingredients in pot; don't stir up. Put lid on and cook on low for 6 to 8 hours or high for 4 to 5 hours. Note: Fresh sliced mushrooms can be used instead of canned mushrooms. Sweet & Sour Hot Dogs & Kielbasa Liz Pecor, Monkton, Vt. 1 can (8 oz.) tomato sauce ½ cup barbecue sauce 1 Tbsp. ketchup 1 Tbsp. cider vinegar ½ to ¾ cup brown sugar 1 small onion, diced or 1 tsp. onion powder 1 tsp. garlic powder ½ tsp. dry mustard ½ tsp. Worcestershire Sauce 2 lbs. hot dogs, sliced ½-inch thick 1 pkg. kielbasa Brown kielbasa in frying pan (I cut it in 4 pieces, then slice each in half before cooking the 8 pieces). Combine all ingredients, except meat in slow cooker. Add kielbasa and hot dogs to sauce. Start on high until sauce is hot, stirring occasionally. Turn down to low. Let simmer until the hot dogs have puffed a little, about 20 to 30 minutes. Serve with favorite green salad. Shredded Pork Burritos Donna Barcomb, Colchester, Vt 1 bone-in pork shoulder roast (5 lbs.) 2 Tbsp. plus ½ cup packed brown sugar 4 tsp. paprika, divided 2 tsp. crushed red pepper flakes 2 tsp. ground cumin Tomatillo Dressing: 1 cup mayonnaise ½ cup milk 2 tomatillos, husks removed and rinsed ¾ cup fresh cilantro 1 jalapeno pepper, seeded and cut into coarse chunks (optional) 1 tsp. kosher salt 1 can (12 oz.) cola 1 cup chicken broth 1 large sweet onion, thinly sliced 2 garlic cloves, minced 1 envelope ranch salad dressing mix 1 Tbsp. lime juice 1 garlic clove, minced ⅛ tsp. cayenne pepper 16 flour tortillas (8 inches) Across the Fence Recipes Page 5 of 6
Cut the roast in half. Combine 2 tablespoons brown sugar, 2 teaspoons paprika, red pepper flakes, cumin, and salt; rub over meat. Place in a 4-qt. slow cooker. Add the cola, broth, onion and garlic. Cover and cook on low for 8 to 10 hours or until meat is tender. When cool enough to handle remove meat from bones; discard bones. Shred meat with two forks. Skim fat from cooking juices and return meat to slow cooker. Stir in the remaining brown sugar and paprika. Cover and cook on low for 1 hour or until heated through. Meanwhile, in a blender, combine the mayonnaise, milk, tomatillos. cilantro, jalapeno, salad dressing, lime juice, garlic and cayenne. Cover and process until blended. Pour into a small bowl. Chill until serving. Using a slotted spoon, spoon ½ cup filling off center on each tortilla. Drizzle with the tomatillo dressing. Fold the sides and ends over filling and roll. Yield: 16 servings. Note: Recipe can be halved Easy Spaghetti Sauce Mary Steadman, South Hero, Vt. 1 lb. lean ground beef (90% lean) 1 medium onion, finely chopped ¼ cup finely chopped celery 1 can (29 oz.) tomato sauce 2½ cups tomato juice 1 can (14½ oz.) diced tomatoes, undrained 1 can (12 oz.) tomato paste 2 tsp. sugar 2 tsp. chili powder 1 tsp. salt 1 tsp. garlic powder 1 tsp. dried basil 1 tsp. dried oregano ½ tsp. pepper 4 bay leaves Hot cooked spaghetti Grated Parmesan cheese (optional) In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. In a 4 or 5-qt. slow cooker, combine the tomato sauce, tomato juice, tomatoes, tomato paste, sugar, seasonings, and beef mixture. Cover and cook on low for 5 to 6 hours or until heated through. Discard bay leaves. Serve with spaghetti; sprinkle with cheese, if desired. Yield: 2½ quarts. Any reference to commercial products, trade names, or brand names is for information only, and no endorsement or approval is intended. Contact us at: atfence@uvm.edu, phone: (802) 656-5059, toll free at: 1-888-283-3430 or visit us online at: www.uvm.edu/extension/atf University of Vermont Extension, and U.S. Department of Agriculture, cooperating, offer education and employment to everyone without regard to race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, and marital or familial status. Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, in cooperation with the United States Department of Agriculture. University of Vermont Extension, Burlington, Vermont. Across the Fence Recipes Page 6 of 6